Strawberry & Cream Ombre Cake

Strawberry & Cream Ombre Cake

Serves 10

Prep time: 30mins
Baking time: 60mins

Sponge
445g soft butter
445g caster sugar
8 medium eggs
1 lemon zest
445g self raising flour
3 tbsp milk

Vanilla buttercream filling
450g soft butter
450g icing sugar
2 tsp vanilla extract
250g fresh strawberries

Ombre buttercream coating
500g soft butter
450g icing sugar
dash vanilla extract
red food colouring paste/gel
500g fresh strawberries

Method
• For the sponges, grease and line 2 x 8” round loose bottom cake tins and set aside.
• Preheat your oven to 180C/160C fan.
• In your Kenwood mixer fitted with the kBeater, add the butter, sugar, vanilla and cream on medium speed for 5 minutes until the mixture is soft and creamy.
• To this gradually start adding the eggs, one by one until incorporated.
• Add the lemon zest and mix.
• To this add in the sieved flour and milk and mix through.
• Spoon this cake batter into the prepared tins and pop into the preheated oven for 1 hour.
• Each oven will vary so this cooking time may vary.
• When the sponges are baked, remove allow to sit in the tins for 5 minutes before demoulding onto a wire rack to cool completely.

• For the vanilla buttercream filling, pop the butter, icing sugar and vanilla into your Kenwood bowl filled with the paddle attachment and cream for 4-5minutes until soft, creamy and spreadable.
• Slice the strawberries and set aside.

• To assemble the cake, carefully cut each sponge in half, leaving you with 4 thin sponge layers.
• Add some vanilla buttercream and sliced strawberries to each later and top with the final sponge layer.
• You can pop this into the fridge to firm up as this will leave it easier to cover the outside.

• For the ombre buttercream, into your Kenwood mixer fitted with the kBeater, cream the butter, vanilla and icing until soft and creamy.
• Divide this buttercream into three bowls.
• Keep the first bowl plain, add 2 drops of red food colouring into bowl two and mix.
• Add 4 drops of food colouring into the final bowl.
• Using a pallet knife, spread the darkest pink colour onto the bottom third of the cake, the lighter pink colour to the middle third and finally the plain buttercream to the top.
• When serving, pop some sliced and whole strawberries on top and enjoy.

Top tip: As this is covered and filled with a buttercream frosting, remove it from the fridge 30-40minutes before you plan on serving to allow the frosting to soften up.

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